Something I loved when I was a kid was the Swedish “chocolate ball”. Butter and cocoa based chocolate ball rolled in coconut flakes or pearl sugar. This was also something I remember as the first thing my mom let me bake, because it’s no bake sweets.
Last week, when I went to Fla Juice and Bowl in Jacksonville Beach (one of my favorite places here in Jacksonville), I had one of their no bake chocolate balls. It was so delicious and without butter or sugar that I decided to try to make them at home. The recipe I had to found out myself by trying. Therefore, I call these chocolate balls Swedish and American. They look like my Swedish chocolate balls from when I was a kid, but they are much healthier.
Ingredients (15-20 balls):
- 1 cup rolled oat (use gluten-free if you want)
- 1 tbs cocoa powder
- 2 tbs organic honey
- 2 1/2 tbs creamy peanut butter
- 5 tbs coconut oil
- 2 tbs strong coffee
- 1/2 tsp salt
- unsweetened coconut flakes
I would recommend to use a blender (food processor) or a hand blender. Depending on what you choose, place all ingredients in the blender or a bowl (if you use hand blender). Mix together all ingredients. If the dough is a little too dry, add more honey.
Then wet your hands. Take approximately a tablespoon scoop dough for each ball and roll between your palms to form balls.
Place the coconut flakes on a plate and roll your balls in the flakes until the whole ball is covered.
Store the chocolate balls in the fridge for up to a week or in the freezer for up to three months (if you can stop yourself from eating them).
My plate is from Swedish Ikea.